Ricotta clementine cakes

Step 1/4

• 20 g butter

• small pot
• oven

Pre-heat oven to 180°C/ 350°F. Melt butter in a small pot and allow to cool.

Step 2/4

• ⅔ clementines

• cutting board
• knife

Segment the clementines and reserve some of the collected juice.

Step 3/4

• 26⅔ g sugar
• ⅔ eggs
• 50 g ricotta
• 23⅓ g flour
• ⅓ tsp baking powder
• 1 tbsp clementine juice

• bowl
• hand mixer with beaters

Add butter and sugar to a bowl and beat to combine for approx. 2 min. Add eggs, ricotta, flour, baking powder, and some reserved clementine juice and stir until dough is combined.

Step 4/4

• confectioner’s sugar for serving

• 6 ramekins

Transfer dough to 6 ramekins and add clementine segments on top. Bake for approx. 25 min. at 180°C/ 350°F until golden brown. Let cool slightly, then dust with confectioner’s sugar and enjoy!

Enjoy your meal!